Put two cups of water in a saucepan, add a little olive oil and salt, and bring to a boil.

Remove from heat and add two cups of couscous. Stir for 3 minutes.

Put the couscous back on low heat. Add a little olive oil and stir continuously for another 2 or 3 minutes. Remove and let cool in a bowl.

Squeeze a lemon and let the mint leaves marinate in the juice.

Finely chop the bell peppers, cucumber, tomato, and green onion.

Add the vegetables to a bowl, sprinkle with a little salt and olive oil, and add the lemon juice, removing the mint leaves beforehand.

Finely chop the mint and add to the vegetables.

Finally, add the couscous, mix well, and let cool in the refrigerator for two hours.